And I know what you’re thinking. How can you improve on Cambozola cheese right out of the package? And why would you even want to mess with an already perfect delicacy? Well the answers to your questions are as follows: a touch of sweetness from the honey, a bit of savory from the fresh rosemary, and a touch of heat from the black pepper work perfectly with the richness of the cheese. And why mess with Cambozola in the first place? Well, because it was in my refrigerator and that’s what I do!
So last weekend for our cooking club dinner, I served this recipe that I found on the Reluctant Entertainer web site. I added a sprinkle of black pepper to the original recipe because I thought it was needed to complete the whole slightly bitter (Cambozolo), sweet (honey), savory (rosemary), and heat (black pepper) flavor package. And I believe I was right, because everyone, except Ken who doesn’t care for the blues (cheese that is), thought it was wonderful.
So if you too like to mess with a good thing, give this recipe a try next time you need a quick and easy appetizer. It is just ever so delicious.
- 1 wedge Cambozola cheese, room temperature
- 1 T. honey, or more to taste
- 1 tsp. finely chopped fresh rosemary
- freshly ground black pepper
Slice wedge in half lengthwise and place on a serving plate. Allow to come to room temperature. (You want it very soft.) Just before serving, drizzle with honey, sprinkle with rosemary, and dust lightly with black pepper. Serve with toasted baguette slices and crackers.